The grilled cheese sandwich has evolved from a companion to tomato soup into a platform for all kinds of flavor and texture additions. There are full blown restaurants dedicated just to the plethora of grilled cheese sandwich varieties. One of my favorites is adding guacamole and pressing the sandwich to provide crispness and cool grill marks. Variants abound with this one though.
SOFTWARE
· 8 slices of Texas toast bread
· Butter
· 1 c. extra sharp cheese, shredded
· 1 c. Colby Jack cheese, shredded
· 4-6 oz. guacamole (store bought is fine or you can try my recipe below)
METHOD
1. Heat a panini press or Foreman grill. If you don’t have either, use two skillets – one for the sandwich and one to press down.
2. Butter one side of each slice of bread.
3. Place the buttered side down on the cooking surface.
4. Add 1/4 c. each of the extra sharp and Colby Jack on the unbuttered side.
5. Spread the guacamole over the cheese. About 2 to 3 tablespoons should do it.
6. Top with another slice of bread, buttered side up.
7. Close your press and push down.
8. Cook for about 3-4 minutes. Remove and rest for 2 minutes.
9. Cut in half diagonally and serve.
10. Enjoy.
VARIANTS
It is grilled cheese. You can change out the bread, the cheeses, or add other things like bacon. But do try to leave in the guacamole. It adds a creamy texture and a hint of heat to the sandwich. Want to make your own guac? Try this:
Take two avocadoes (halved, pitted and peeled) and place them in a large bowl. Mash them with a fork or potato masher until you get the consistency you desire. Add 1 T. lime juice, 1/2 t. cumin, 1/4 t. cayenne pepper, 1/2 t. salt, 1/2 onion (diced), and 1/2 to 1 minced jalapeno. Stir, then cover with plastic wrap directly on the guacamole for about 2 hours. As a wise man once said, “Your patience will be rewarded.”
